This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
xxxiv - Chardewardon. Take Pere Wardonys, an sethe hem in Wyne or in fayre water; than take an grynd in a morter, an drawe hem thorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; than take it fro the fyre, an let kele, an caste ther-to 3olkys of Raw eyroun, tylle it be thikke; and caste ther-to pouder Gyngere y-now, an serue it in manere of Fysshe; (Note: For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische) an 3if if it be in lente, lef the 3olkys of Eyroun, and lat the remenaunt boyle so longe tylle it be thikke, as thow it had be temperyd wyth the 3olkys, in the maner of charde quynce; an so serue hem in maner of Rys.
Other versions of this recipe:
Chare de Wardone (Two Fifteenth-Century Cookery-Books)
Chared coneys, or chardwardon (Two Fifteenth-Century Cookery-Books)
Charwarden (A Noble Boke off Cookry)